Chinese Restaurant Egg Drop Soup

I'm a fan of traditional Chinese restaurant egg drop soup.  Recently, I've been at restaurants that either make lousy egg drop soup or improvise in ways that aren't tasty.  So, I made it myself.

This will make a serving for 1-2 people. It only takes about 10 minutes from start to finish.

Ingredients:

1. Chicken broth, 1 Cup
2. Soy Sauce, 3/4 teaspoon
3. Sesame Oil, 3/4 teaspoon
4. Cornstarch, 2 teaspoons, or more to thicken to your liking
5. Water, 3 teaspoons for mixing cornstarch into liquid before adding
6. Egg, 1 large
7. Yellow Food Coloring, 1 drop (optional)
8. Salt, 1/4-1/2 teaspoon depending on your soy sauce and your taste
9. Ground White Pepper, 1/4 teaspoon
10. Chives, fresh and chopped for garnish
11. Chow Mein Noodles, for garnish

Directions:

1. In a small saucepan, combine chicken broth, soy sauce and sesame oil. Bring to a boil.
2. Mix the cornstarch with water and add to the boiling broth.
3. Beat the egg and add into the boiling pot slowly while stirring the broth.
4. Add food coloring, salt and ground white pepper.
5. Serve in bowl, topped with chopped chives and Chow Mein Noodles.

Attribution: This is an improvised version of an highly-rated recipe on AllRecipes that can be found here.